NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Bell peppers

0.5 cup Zucchini

1 tbsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced bell peppers, and zucchini on the baking sheet.

• 3

  Drizzle the vegetables with half of the avocado oil and season with a portion of the sea salt and black pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 18-20 minutes until tender and slightly charred.

• 5

  While the vegetables roast, pat the chicken breast dry and season both sides with the remaining sea salt, black pepper, garlic powder, smoked paprika, and dried oregano.

• 6

  Heat the remaining avocado oil in a large stainless steel or cast-iron skillet over medium-high heat.

• 7

  Once the pan is hot, add the chicken breast and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the crust is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices.

• 9

  Slice the chicken and serve immediately alongside the roasted vegetable medley.